Rainbow Veggie Pinwheels Recipe By Tasty

RAINBOW VEGGIE PINWHEELS

Steps:

• Mix together the cream cheese and ranch powder until thoroughly combined.
• Spread the cream cheese mixture evenly over the 4 tortillas.
• Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
• Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.

RAINBOW VEGGIE PINWHEELS RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.
• On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.
• Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.
• Slice and serve.
• Enjoy!

RAINBOW VEGGIE PINWHEELS

Steps:

• Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
• Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
• Roll up each tortilla tightly.
• Cut crosswise into pinwheels and serve.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

VEGGIE RANCH TORTILLA PINWHEELS

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

VEGGIE PINWHEEL APPETIZERS

Steps:

• In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.